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Rainbow Cupcakes taste juice the same as normal vanilla cupcakes, and mine are swirled with my delicious cream cheese frosting – my favourite! If you prefer, you could use regular vanilla buttercream, or even a chocolate or strawberry flavoured cream cheese frosting



  • For the cupcakes:
  • 200g unsalted butter
  • 200g caster sugar
  • 4 medium eggs
  • 1 tbsp vanilla bean paste or extract
  • pinch salt
  • 200g self-raising flour
  • 1tsp baking powder
  • Gel food colouring in: red, yellow, green, blue and purple
  1. For the Rainbow Cupcakes

First, preheat your oven to 160C/gas mark 4 and pop some large cupcake cases in a 12 hole muffin/cupcake tin.

Have your gel food colours to hand, along with four small bowls (cereal sized) before you start.

In a stand mixer, or by hand, beat together the butter and sugar with the vanilla until it’s completely mixed and light and fluffy. Beat in two eggs followed by half of the flour (100g), then the other two eggs and final 100g of flour, plus the salt and baking powder.

Next, divide your mixture into five bowls (so four additional bowls to the one you’re already using), putting roughly the same amount of mixture into each bowl. Start with your purple gel food colouring, using a flat knife to scoop a pea sized amount of colouring into a bowl of batter. Mix the colour in thoroughly, adding more gel if necessary until you have the colour you’re happy with. Then, use a tablespoon to divide the mixture into your cupcake cases, one scant tbsp in each.

Repeat with the blue, green, yellow and red colourings and your remaining batter, and then bake your cupcakes for 15-20 minutes in the middle of your oven. We don’t want to bake them on the top shelf as they will brown and you’ll lose some of the effect of the rainbow!


Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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